THREE TAKES FOR SOURDOUGH

Posted in Breads by sallybr

Two focus on their looks, using a very basic formula I love. The third one focuses on flavor, mixing cranberries and pecans for a truly special loaf of bread that is sure to please you…

For the Red Striped and the Lace Decorated Loaves, I used this basic recipe.

CRANBERRY-PECAN SOURDOUGH
(from The Bewitching Kitchen)

450g bread flour
50g whole wheat flour
75g sourdough starter (stiff or 100% hydration)
10g salt
360g water
75g pecans, finely cut
60g dried cranberries
tapioca flour for scoring (optional)

Mix all ingredients (except the nuts and cranberries) in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

Transfer dough to a lightly oil bowl and do a bulk fermentation with 4 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.

On the second folding cycle, open the dough slightly over the countertop and spread the cranberries and nuts all over it. Gently fold it al in. Don’t worry about working the dough too much, it will be ok during the next two folding cycles.

After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. Depending on the day, temperature of your kitchen, it might take 8 hours or more.

Once bulk fermentation is over, shape the dough as a batard and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, sprinkle tapioca flour all over, rubbing it gently. Score with a sharp razor blade.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: Nine out of ten times my sourdough is very simple, no additions, just the basics. But every once in a while it is nice to change things a bit. This combination is heavenly. A bit of Roquefort on this baby and you are transported to a park in Paris – I am thinking Jardin du Luxembourg – sitting on the most perfect lawn, people watching and day dreaming. We will always have Paris…..

RED STRIPED SOURDOUGH

This was super simple and turned out just the way I expected. I used a stencil and Red Yeast powder (available here). Then it is just a matter of making one deep score in the center, and baking…

LACE DECORATED LOAF

I need more practice with this technique, although I think a lot has to do with the thickness of the lace used. Some fabrics might work better than others. Still, it is a fun method to play with, just grab your lace, place on the surface of the loaf, add flour and gently lift the lace. Add a few scores around, and bake.

I hope you’ll get inspired by this post, so feed your starter,
and go have some fun!

1 YEAR AGO: Easter Bakes

2 YEARS AGO: Bicolor Ravioli

3 YEARS AGO: Crispy Asparagus Salad with Toasted Bread Crumbs

4 YEARS AGO: Low-Carb Super Fast Chicken Parmigiana

5 YEARS AGO: Sundried Tomato Spelt Sourdough

6 YEARS AGO: A Duet of Chocolate Bonbons

7 YEARS AGO: Chocolate Tartlets with Honey-Caramel Filling

8 YEAR AGO: Zucchini Soup with Tahini

9 YEARS AGO: Black Sesame Macarons

10 YEARS AGO: Fine Tuning Thomas Keller

11 YEARS AGO: Cauliflower Tortillas

12 YEARS AGO: Majestic Sedona, Take Two

13 YEARS AGO: Secret Ingredient Turkey Meatballs

14 YEARS AGO: Swedish Meatballs and Egg Noodles

15 YEARS AGO: Italian Easter Pie

18Apr2026

CHICKEN TIKKA MASALA

Posted in Poultry by sallybr

Made this twice already, delicious recipe that requires very little hands-on attention. A few hours in a low oven and you get tender, perfectly seasoned meat, with the perfect level of spice and subtle heat.

CHICKEN TIKKA MASALA
(inspired by several sources)

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup plain, full-fat yogurt
2 tablespoons unsalted butter
2 tablespoons grape seed oil
1 large yellow onion, finely chopped
1 piece fresh ginger, grated to give about 1 tablespoon
1 tablespoon garam masala
2 teaspoons hot paprika
2 teaspoons kosher salt
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes (you will not use the full amount)
1/2 cup heavy cream
fresh cilantro leaves

Place the chicken pieces and yogurt in a bowl, toss well to coat the pieces. Cover and allow to sit in the fridge for a few hours (I like to do that early in the morning).

Heat the oven to 300°F. Melt the butter in the oil in a medium Dutch oven over medium-high heat. Add the onion and sauté until just beginning to brown. Add the ginger and sauté for another minute or two, then add the garam masala, paprika, and salt, stirring to incorporate and toast the spices. Stir in the tomato paste and diced tomatoes. I use about 3/4 of the can, I found that using the full amount is a bit too much, but if you rather not have leftover tomatoes, use the whole can.

Add the marinated chicken (with any yogurt marinade), stirring until everything is well mixed. Cover and bake for 2 and a half hours, covered. Open the pan, stir the pieces around and drizzle the heavy cream all over. Cook uncovered for 20 to 30 more minutes, depending on how much sauce you like, if you prefer a drier texture, cook it longer to evaporate more liquid. Serve with fresh cilantro sprinkled on top.

ENJOY!

to print the recipe, click here

Comments: The picture of this dish does not make it justice. You’ll have to trust me, it is pretty awesome! If you like garlic, add some with the ginger. I rarely cook something just for me, but this was my lunch several days in a row. You know when you eat something and feel that it could be from a top-notch restaurant? That’s the feeling I had. First time I coupled it with brown rice, cucumbers and mango. Pure Nirvana on a plate!

1 YEAR AGO: Easter Bakes

2 YEARS AGO: Bicolor Ravioli

3 YEARS AGO: Crispy Asparagus Salad with Toasted Bread Crumbs

4 YEARS AGO: Low-Carb Super Fast Chicken Parmigiana

5 YEARS AGO: Sundried Tomato Spelt Sourdough

6 YEARS AGO: A Duet of Chocolate Bonbons

7 YEARS AGO: Chocolate Tartlets with Honey-Caramel Filling

8 YEAR AGO: Zucchini Soup with Tahini

9 YEARS AGO: Black Sesame Macarons

10 YEARS AGO: Fine Tuning Thomas Keller

11 YEARS AGO: Cauliflower Tortillas

12 YEARS AGO: Majestic Sedona, Take Two

13 YEARS AGO: Secret Ingredient Turkey Meatballs

14 YEARS AGO: Swedish Meatballs and Egg Noodles

15 YEARS AGO: Italian Easter Pie

16 YEARS AGO: Black Olive Bialy

14Apr2026

WHIMSICAL CUPCAKES

Posted in Cake by sallybr

Today I share a small series of cupcakes that celebrate Easter and Spring…

For the cupcakes I have used either this recipe (for chocolate flavor), or this one for a basic vanilla. The buttercream used this basic recipe.

EASTER EGG BASKET CUPCAKES

The cupcakes were chocolate, and to make these more special, I made the wrapper component as a compound chocolate concoction, so the whole thing was edible. I painted aluminum foil cupcake wrappers with melted compound chocolate, in two steps, to make them sturdy. First step I left them at room temperature for 15 minutes, painted once more and put in the fridge for 10 minutes. Then carefully peeled off the paper wrapper, and laid the baked cupcakes inside. The handles were also made with compound chocolate piped on parchment sheets and carefully placed over the buttercream while still soft. I used a grass piping tip to cover the cupcakes, and placed three eggs on top.

I love the way these turned out!
.

EASTER EGG NESTS CUPCAKES

These were vanilla cupcakes, the buttercream was dyed pastel green or pink, and piped with a petal tip (#104) or a closed star tip. Little eggs added on top…

TRICOLOR SWIRL CUPCAKES

Chocolate Cupcakes were frosted with buttercream divided in three portions and dyed pink, blue and the third portion left without any color. The buttercream was laid over plastic wrap in three straight lines, closed as a sausage and piped using a 1M icing tip. Sprinkles added right after piping.

SPRINKLE BORDER CUPCAKES

Cupcakes were vanilla. Buttercream was divided in two portions, half dyed teal and half left white. Buttercream was placed in a large piping bag, piped as a border and immediately covered with sprinkles. The center was piped right after.

These technique will work with many color combinations, of course…

RED AND WHITE ROSE CUPCAKES

Cupcakes were chocolate. To get this precise two-tone effect, the buttercream was dyed in two portions, red and white. A very small amount was dyed green for the leaves. The red buttercream was carefully laid inside the piping bag covering the edges, and the white placed at the center. Piping tip 1M was used to pipe the flower. The leaf was added right after piping the rose. You can see exactly how to prepare the piping bag watching this youtube video.

SPRING CELEBRATION CUPCAKES

For these vanilla cupcakes, I made buttercream dyed pastel yellow and white, and used a variety of piping tips to pipe swirls (1M tip) and little blobs (French star tip). Golden sprinkles added a final festive look.

1 YEAR AGO: Pasta Frolla for Linzer Type Cookies

2 YEARS AGO: Ravioli Cookies, the Shortest Path to Insanity

3 YEARS AGO: Peanut Butter and Jelly Babka and a Cookbook Review

4 YEARS AGO: Painted Sourdough

5 YEARS AGO: Over-the-Moon Blueberry Lemon Macarons

6 YEARS AGO: Springtime Macarons Bake-Along

7 AGO: Macarons for a Little Princess

8 YEARS AGO: Gilding the Sourdough Loaf

9 YEARS AGO: Lolita Joins the Bewitching Kitchen

10 YEARS AGO: Cashew Cream Sauce

11 YEARS AGO: Blood Orange Margaritas

12 YEARS AGO: Smoked Salmon Appetizer

13 YEARS AGO: Clementine Cake

14 YEARS AGO: Springtime Spinach Risotto

15 YEARS AGO: The end of green bean cruelty

FIFTEEN YEARS AGO: Torta di Limone e Mandorle

10Apr2026

ROASTED ZUCCHINI SOUP WITH FETA CHEESE

Posted in Soups, Vegetarian-friendly by sallybr

Every once in a while a recipe surprises me by how much I love it, when it seems so humble, with nothing that special or involved about it. This soup definitely falls in this category. I made it for my lunch and had it three days in a row. I was sad when it was finished. Will be making it again, even if soon it won’t be soup season. Yes, it was that good!

ROASTED ZUCCHINI SOUP WITH FETA CHEESE
(inspired by Skinnytaste)

4 cups zucchini, cut in large cubes, about ¾ inch thick (20 ounces total)
1 large white onion, cut into wedges
1 teaspoon Herbes de Provence
Kosher salt, and freshly cracked black pepper to taste
crumbled feta cheese, about 4 ounces or to taste
3 tablespoons extra virgin olive oil, divided
4 cups vegetable broth (you may not need the full amount)
chili oil for drizzling (optional)

Heat oven to 400°F.

Combine zucchini, onion, Herbes de Provence, salt and pepper on a quarter sheet baking dish covered with aluminum foil. Drizzle olive oil and place in the oven for 30 to 35 minutes. Ten minutes into the roasting, scatter the feta crumbles on top and drizzle a little more olive oil over the pieces. Keep roasting for another 15 minutes or longer, until the feta pieces start to get caramelized.

Transfer vegetables and cheese to the blender; add broth (use less for a thicker soup) and blend until smooth. Use caution while blending hot liquids! Warm the soup on the stove ladle into bowls; garnish with extra feta and drizzle chili oil if so desired.

ENJOY!

to print the recipe, click here

Comments: I confess that just looking back at the soup picture makes me salivate a bit. I absolutely LOVED it, forgive me for sounding like a broken record. Please give it a try. I think it is best if you have a high-power blender such as a Vitamix, because it does a great job with the zucchini pieces, but might work ok even with a regular blender or perhaps a food processor. One last thing: feta is very salty, so moderate the amount of salt you add when you roast the veggies. You can always adjust it later.

1 YEAR AGO: Cakes to Celebrate Easter

2 YEARS AGO: Flower Stencil Sourdough

3 YEARS AGO: Happy Easter!

4 YEARS AGO: Mini-Blueberry Cakes

5 YEARS AGO: Wood Plank Cookies, Learning from the Best

6 YEARS AGO: OMG Spinach Pies

7 YEARS AGO: Avgolemono Soup, My Way

8 YEARS AGO: Sourdough Chocolate Twist Bread

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10 YEARS AGO: Turkey Portobello Burger

11 YEARS AGO: Raspberry Ricotta Cake

12 YEARS AGO: In My Kitchen, April 2014

13 YEARS AGO: Whole-Wheat Pasta with Lemony Tomatoes and Spinach

14 YEARS AGO: Blood Orange Duck: A work in progress

15 YEARS AGO: Grilled Mahi-mahi with citrus marinade

16 YEARS AGO: Memories of Pastéis

6Apr2026

A DUET OF SPRINGTIME MACARONS

Posted in macarons by sallybr

I hope you had a wonderful Easter weekend! If you’d like to see the cookies I made to celebrate the occasion, stop by my baby blog clicking here. Without further ado, here are some macarons that have Spring written all over them…

The first is a classic combination of lemon and blueberries, and I will give you the full recipe. The second is a bit unusual but worked very well and comes from a real expert macaron baker: Camila, hostess from Pies and Tacos. I used my default macaron recipe for the shells and the filing was straight from this post. I urge you to try it, easy and oh so tasty…

LEMON BLUEBERRY MACARONS
(from The Bewitching Kitchen)

For the shells:
200g powdered sugar
115 g almond flour
115 g egg whites at room temperature (approx. 4 eggs)
1/8 tsp of cream of tartar (optional)
100 g granulated sugar
¼ tsp vanilla paste or extract
drops of gel food color of your choice

for the filling:
160g powdered sugar
4 tbsp unsalted butter softened
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp lemon emulsion or extract
1/2 -1 tbsp whipping cream as necessary
pinch of salt
blueberry preserves (store-bought is fine)

Line 3 heavy baking sheets with parchment/baking paper or Silpat mats. Layer the powdered sugar and almond flour in a food processor. Pulse until the mixture looks like fine meal, about 12 pulses. Pass through a sieve and transfer to a small bowl or to a sheet of parchment/baking paper. Set aside.

Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar in five additions, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme (marshmallow fluff). Add the vanilla. Whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm. Transfer the whites to a medium bowl.

Fold in the almond flour mixture in two increments. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl. Repeat two or three times, then separate the mixture in two batches. Add a very small amount of pink to the first bowl, and a small amount of green to the second. Proceed to fold them two different mixtures until they slide slowly down the side of the bowl.

Line the two colors over Saran Wrap type plastic, side by side. Made a sausage with the plastic and insert in a large piping bag fitted with a round tip. Pipe shells, I like to count numbers in my head and use the same count for each shell so they end up similar in size.

Slam each sheet hard four to six times on the counter/worktop. Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. In a dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes.

While the macarons are drying, heat the oven to 300 F. Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide or move (independently of the ‘feet’ when you gently twist the top), then bake for 2 to 3 more minutes. Check one or two. If they move when gently touched, put them back in the oven for 1 to 2 more minutes until they don’t move when touched. Let the macaroons cool for 10 minutes before removing from the pan. The macarons should release without sticking.

Assemble the macarons: find two macarons similar in size and add a good amount of filling to the bottom of one of them. Place the other on top and squeeze gently to take the filling all the way to the edge. Store in the fridge for 24 hours for perfect texture. Decorate as you desire, or leave the shells plain.

Make the filling: whisk the butter for a couple of minutes, add all other ingredients except the whipping cream. Whisk at low speed first, then increase the speed until smooth. Adjust consistency with cream if needed. Match shells, add a circle of buttercream to the edge, and a dollop of blueberry preserves to the center. Allow to sit in the fridge overnight before serving or freezing for storage.

ENJOY!

to print the recipe, click here

Comments: I’ve shared lemon macarons a few times in the past, this one might very well be my favorite. The combination of of blueberry preserves with the sharp lemon is a winner. To decorate, I used Royal icing in a swirl, plus a light shower of sanding sugar. A little flower-shaped sprinkle closed the deal.

GOLDEN OREO MACARONS

For the shells, use the same exact recipe. Divide it in three portions, dye one yellow, one pink, and the final one blue. Make sure to use very little dye, so that you get a pastel color. Follow this link to visit Camila’s site and make the golden Oreo buttercream. I decorated with small dots of yellow and white Royal icing, piping consistency.